Clafoutis aux Cerises (Cherry Clafoutis)
A classic French dessert, so simple, the most difficult part is pitting the cherries (if you want to).
Ingredients
- 2 cups fresh cherries pitted (unpitted is traditional)
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 Tbsp vanilla extract
- 2 Tbsp Cassis or Cognac or Kirsch (liqueur of choice)
- 6 large fresh eggs
- 1 tsp fleur de sel
- 3/4 cup all purpose flour
- 1 Tbsp unsalted butter for the pan
- 2-3 Tbsp sugar infused with vanilla bean (vanilla bean is optional)
- 1-2 Tbsp confectioner's sugar for dusting upon serving
Instructions
- Preheat the oven to 400 degrees Fahrenheit (210 Celsius)
- Prepare your baking pan. I use my copper skillet. Cast iron pans work well as do ceramic baking dishes. With a papertowel or brush rub the room temperature unsalted butter to cover the entire pan. Dust with vanilla sugar until all of the surface is sugar coated. Set aside.
- Mix the batter by hand with a whisk, hand-mixer or stand-mixer with whisk attachment. Combine milk, whipping cream, liqueur, vanilla, sugar, salt, and eggs. Mix on medium speed until combined. Then add the flour and mix for a minute or two until combined. Likely, it won't be smooth. If it is, great! If it is not, don't worry. Using a seive, run the batter through a seive for a smooth mixture.
- Place the cherries into the baking pan, spreading them out evenly-ish - they will move when the batter is poured into the pan. Then pour the batter into the pan. The cherries will begin to swim. Carefully place the pan into the oven. Make sure the cherries are evenly arranged as you prefer.
- Bake for 35-40 minutes until nicely browned on the top and bottom. The clafoutis will rise generously. Upon taking it out of the oven, it will begin to sink. Don't worry. You will want to let it cool before you enjoy. Once it has cooled, top with a dusting of little or a lot or to your taste confectioner's sugar. Serve and enjoy!